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The Best Chocolate Mint Cookie Layer Cake Recipe

The Best Chocolate Mint Cookie Layer Cake Recipe has 3 layers of dark and rich chocolate cake with a hint of mint flavor. Next it’s soaked in a Fresh Mint Syrup for an extra punch of flavor. Lastly, the cake is filled and frosted with a light and airy Whipped Ganache frosting and topped with a Dark Chocolate Drizzle!

Chocolate Mint Cookie Layer Cake

Dark Chocolate Cake

Unsweetened chocolate and Dutch-processed cocoa powder are used to achieve this cake’s rich chocolate flavor. Plus, the Dutch-processed cocoa is less acidic than natural cocoa and helps with browning.

Brown sugar and espresso powder also help enhance the chocolate flavor in The Best Chocolate Mint Cookie Layer Cake Recipe!

MAKE AHEAD: The cake layers can be baked up to 3 days in advance, wrapped in plastic wrap, stored in an airtight cake container in the refrigerator.

How To Accurately Measure Boiling Water

Bring a small saucepan of water to a boil, then measure out the desired amount.

Chocolate Mint Cookie Layer Cake

Fresh Mint Syrup

For an extra layer of mint flavor, I soaked some Fresh Mint Syrup on top of each cake layer. You can add as much or as little as you like. Don’t feel like you have to use all of it. The syrup is pretty strong in flavor.

Fresh Mint Syrup Variations

Try using fresh basil, rosemary or thyme in place of the mint for additional variations for other cake recipes.

MAKE AHEAD: Fresh Mint Syrup will keep in an airtight container in the refrigerator for up to 1 week. Reheat in a small saucepan on low heat before using.

Chocolate Mint Cookie Layer Cake

Whipped Ganache

I knew right away the best frosting and filling for this cake would be a light and silky Whipped Ganache! Don’t forget the chocolate has to chill for at least 6 hours or overnight so plan accordingly.

What is Whipped Ganache

Whipped Ganache is chocolate that has been blended together with cream. Once the mixture has cooled it can then be whipped up and used as filling and frosting.

Chocolate Mint Cookie Layer Cake

Dark Chocolate Drip

I couldn’t resist adding a Dark Chocolate Drip to this cake (and of course chocolate mint cookies)! It’s the perfect final touch. And best of all, it’s incredibly easy to make. You only need 3 ingredients.

  • chopped chocolate
  • heavy whipping cream
  • unsalted butter

CHOCOLATE DRIP TIP: If your chocolate starts to cool down it will get too thick to drip. You can gently heat it up on the stove top in a small saucepan to get it back to pouring consistency.

Chocolate Mint Cookie Layer Cake

Plan It Out

This cake has several parts to it, so it’s best to Plan It Out.

  • Day 1: Bake the cake layers
  • Day 2: Make the mint syrup and start the ganache
  • Day 3: Whip up the ganache, make the chocolate drip, assemble and serve the cake
Chocolate Mint Cookie Layer Cake

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Chocolate Mint Cookie Layer Cake

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Chocolate Mint Cookie Layer Cake

Chocolate Mint Cookie Layer Cake

The Best Chocolate Mint Cookie Layer Cake Recipe

Yield: 12
Prep Time: 30 minutes
Cook Time: 33 minutes
Additional Time: 6 hours 40 minutes
Total Time: 7 hours 43 minutes

Three layers of dark chocolate cake baked with a hint of mint flavor and filled and frosted with Whipped Ganache and garnished with Dark Chocolate Drizzle with chocolate mint cookies.




  • 1 ½ cups (7 ½ ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 1 ¼ cups boiling water
  • 4 ounces unsweetened chocolate, chopped
  • ½ cup (1 ½ ounces) cocoa Dutch processed cocoa powder
  • 1 teaspoon instant espresso powder or instant coffee powder
  • 10 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, about 65-67 degrees)
  • 1 ½ cups (10 ½ ounces) packed light brown sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon mint extract


  • ½ cup granulated sugar
  • ½ cup water
  • 4 sprigs fresh mint
  • 1/8 teaspoon salt
  • ½ teaspoon vanilla extract


  • 14 ounces bittersweet chocolate, chopped
  • 4 cups heavy cream
  • 1/4 teaspoon mint extract


  • 6 ounces semi sweet chocolate, chopped
  • ¾ cup heavy cream
  • ¼ cup unsalted butter



  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with non stick baking spray and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl whisk boiling water, chocolate, cocoa powder, and espresso powder until smooth and combined.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium-low and add in eggs one at a time, beating until just combined after each addition. Add in the sour cream, vanilla and mint extract until combined. Reduce the speed to low, and add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Scrape down the sides of the bowl as needed and give the batter a final stir by hand.
  4. Divide the cake batter evenly among the prepared pans and smooth out the batter with a small offset spatula and tap pan gently on the counter to settle the batter. Bake for 18 to 22 minutes, (rotating pans halfway through baking) or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  5. Let cakes cool in their pans for 10 minutes, then invert the cakes from their pans onto a cooling rack to cool completely (about 2 hours).


  1. In a small saucepan, combine the sugar, water, mint and salt. Heat mixture over medium-high heat until it reaches a boil. Stir to dissolve the sugar and stir in the vanilla extract. Remove the mixture from the heat and let steep, covered for 20 minutes. Strain the mint from the syrup and set aside until ready to use.


  1. Place the chocolate in the bowl of a stand mixer.
  2. In a medium saucepan, bring the heavy cream, to a gentle boil over medium-high heat. Pour the hot cream over the chocolate in the mixer bowl and let stand for 2 minutes to melt the chocolate. Whisk together until melted and smooth. Add in the mint extract. Cover the surface of the ganache with plastic wrap and chill in the refrigerator for 6 hours or until firm enough to whip.
  3. Once the ganache is firm enough to whip, attach the whisk attachment to the stand mixer and beat the ganache on medium-high speed until it forms medium peaks and is firm enough to spread, about 1-2 minutes. Do not overbeat.


  1. Place chopped chocolate in a heat proof bowl.
  2. In a small saucepan, bring the cream and butter to a simmer over medium heat. Pour the hot cream over the chocolate and stir until melted. Let cool for 20 minutes before using.


  1. Place one cake layer on a cake board or cake pedestal and poke a few holes on top of the cake layer with a wooden skewer and brush some of the Mint Syrup over the cake. Next, spread about 2/3 cup Whipped Chocolate Mint Ganache on top and spread evenly out to the edges. Place a second cake layer on top and poke holes on the top of the cake and brush with more Mint Syrup. Top that cake layer with 2/3 cup Whipped Chocolate Mint Ganache spreading evenly to the edges of the cake. Place the last cake layer on top (cut side down) and poke a few holes on the top of the cake and brush with Mint Syrup. Cover the top and the sides of the cake with more Whipped Chocolate Mint Ganache. Save remaining ganache and place in a piping bag with Ateco tip #827 for additional decorating.
  2. Once the cake has been covered with Whipped Chocolate Mint Ganache, chill in the refrigerator for 15 minutes before continuing with the Dark Chocolate Drip.
  3. Pour half of the Dark Chocolate Drip over the top of the cake. Using a large cake spatula, spread the Drip in an even layer and coax the drip over the edges of the cake. Place cake in the refrigerator for another 15 minutes.
  4. Pour the remaining Dark Chocolate Drip over the chilled cake and spread, coaxing the Drip over the sides of the cake with a cake spatula. Chill the cake for 30 minutes.
  5. Once the drizzled has firmed, you can continue to decorate with remaining Chocolate Mint Ganache. Pipe rosettes or swirls around the edges of the cake. Place a chocolate mint cookie around the edges and enjoy.


Storage: Cake can be stored in an airtight cake container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1016Total Fat: 82gSaturated Fat: 49gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 212mgSodium: 322mgCarbohydrates: 60gFiber: 9gSugar: 31gProtein: 14g

*Nutrition information is an estimate and will vary.*

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